What's Happening at the George Howell Coffee Company

Cup of Excellence #1 prizewinner next Monday; our Mamuto receives highest score ever; Open House on December 1, 2006; Terroir Coffee featured in Wine Spectator….

Unveiling on November 13th of the Guatemala 2006 #1 Cup of Excellence prizewinner - El Injerto is situated in a unique part of the great growing region of Huehuetenango, at very high altitude. El Injerto applies extraordinary diligence to every phase of production, insuring remarkable quality every year. The boutique-size lot that won the competition was from a specially prepared single day’s harvest. It is a beautifully structured, elegant cup, drenched in honeyed citrus with a touch of anise and filigreed subtle berry notes. We will roast it this Monday, November 13. Available now on our website or by phone (866) GHH-JAVA. for $49.95 per 12 oz Roasted.

Our Kenya Kirinyaga Mamuto receives Coffee Review’s highest score ever - Terroir Coffee’s exclusive lot of Mamuto Farm received 96 points last week from Ken David’s Coffee Review, the world’s leading coffee buying guide. This is the first time this review has given a score over 95 points since it was established, over ten years ago. Read the full review on Coffee Review. This extraordinary coffee is available at our online store for $15.95 per 12oz Roasted.

Open House on Friday, December 1 2006 - Mark your calendars for our next open house. Enjoy a tasting of Terroir Coffees from around the world with George, coupled with a slide show and presentation. Tour our facility, meet the staff and taste the finest espressos, made with precision and passion by our quality control guru, Peter Lynagh. Space is limited to 50 people, so please call ahead to reserve a space at (866) GHH-JAVA.

Wine Spectator features Terroir Coffee! - Mark Pendergrast has written a full-page article in the November 30 issue of Wine Spectator entitled “George Howell’s Quest” where he highlights Terroir Coffee’s revolutionary measures to change the way quality green coffee is stored and shipped. He concludes the following: “Howell is convinced that it is all worth it. He set up a cupping session for me to demonstrate the effect of storage methods on La Minita beans: 2004 beans stored in jute bags; 2004 frozen beans; 2006 frozen beans; and 2006 roasted beans allowed to go stale for a few weeks. Every roaster should make this comparison. The results were clear-cut and startling.

"The brews made from the frozen beans sparkled with the famed bright acidity and flavor notes, which Howell characterizes as 'maple syrup, nuts and a hint of peaches.' The 2-year-old beans in jute bags had lost all of those qualities. The aromatic oils had evaporated, and a substance called lignin in the cell walls had hardened, producing a woody, carbonized flavor. The jute-kept coffee tasted as bad as the deliberately staled cup.

"Howell convinced me that he is on to something. Perhaps in the future, coffee lovers will not have to rely only on their memories of that wonderful year for Tegus. They will still be able to savor the flavor, thanks to the deep freeze.”